When we don’t have the time to make traditional pizza dough due to a busy travel or activity schedule, we’ll use flatbread as the basis for the pizza. Flatbreads, can be leavened or unleavened, but either way, it is flattened by hand before baking. These types of breads originated in ancient Egypt, with many cultures have some version of them. My go-to flatbread is naan, a fluffy flatbread popular in India, Pakistan, and Afghanistan. Stonefire’s mini naan are comparable to a slice of pizza, size-wise, making them perfect for this recipe! Pizza Night doesn’t have to be postponed just because we are pressed for time!
Cucumber Caprese Flatbreads
Cucumber Caprese Flatbreads (adapted from bhg.com) Prep Time: 20 minutes, Bake Time: 10 to 14 minutes, Makes: 4 servings
Ingredients:
- 4 original (or 8 mini) flatbreads
- 2 cups coarsely torn fresh arugula
- 1 cup cherry tomatoes, coarsely chopped
- 1/2 medium (3/4 cup) cucumber, seeded, halved lengthwise and thinly sliced crosswise
- 1/4 cup thinly sliced red onion
- 1/2 cup fresh basil, torn
- 2 tablespoons balsamic vinaigrette salad dressing
- 3/4 cup hummus
- 3 tablespoons crumbled feta cheese
- freshly ground black pepper
Mise en place!
Directions:
Preheat the oven to 425°F. Place the flatbreads on a large baking sheet. Bake them for 5 to 7 minutes to lightly brown and slightly crisp them. Transfer them to a wire rack to cool.
Combine the veggies for the topping.
While the flatbreads are being heated, combine the arugula, cherry tomatoes, cucumber slices, red onion, and basil in a large bowl. Drizzle the veggies with the vinaigrette, tossing it all gently to coat.
Add the salad dressing.
Spread some hummus on the cooled flatbreads.
Spread the hummus on the flatbreads.
Spoon the tomato mixture over the hummus. Sprinkle some feta cheese over each of the dressed flatbreads and grind some fresh pepper over each, if desired. Cut the flatbreads into wedges and serve.
It’s a quick & delicious dinner or lunch!
Flatbreads are perfect for fast pizzas! ~Linda
Cucumber Caprese Flatbreads (adapted from bhg.com) Prep Time: 20 minutes, Bake Time: 10 to 14 minutes, Makes: 4 servings
Ingredients:
- 4 original (or 8 mini) flatbreads
- 2 cups coarsely torn fresh arugula
- 1 cup cherry tomatoes, coarsely chopped
- 1/2 medium (3/4 cup) cucumber, seeded, halved lengthwise and thinly sliced crosswise
- 1/4 cup thinly sliced red onion
- 1/2 cup fresh basil, torn
- 2 tablespoons balsamic vinaigrette salad dressing
- 3/4 cup hummus
- 3 tablespoons crumbled feta cheese
- freshly ground black pepper
Directions:
Preheat the oven to 425°F. Place the flatbreads on a large baking sheet. Bake them for 5 to 7 minutes to lightly brown and slightly crisp them. Transfer them to a wire rack to cool.
While the flatbreads are being heated, combine the arugula, cherry tomatoes, cucumber slices, red onion, and basil in a large bowl. Drizzle the veggies with the vinaigrette, tossing it all gently to coat.
Spread some hummus on the cooled flatbreads. Spoon the tomato mixture over the hummus. Sprinkle some feta cheese over each of the dressed flatbreads and grind some fresh pepper over each, if desired. Cut the flatbreads into wedges and serve.